Deviled Eggs are usually the highlight of the appetizer table. Whether it’s Easter or 4th of July, deviled eggs are gone before any other appetizer. There never seems to be enough! Unfortunately, they are often filled with fat-heavy mayo, which means those calories add up quickly.
With this recipe, you don’t need to wait for an event or holiday to make them. They’re healthy enough to have as an afternoon snack. And because they’re lightened up, you don’t have to limit yourself to just one or two. Each ww deviled egg is 1 point, so you can have several and get in a good amount of protein for the day.
The classic bacon cheddar ranch flavors bring a new twist to these deviled eggs. Take these to your next gathering and you’ll be a hit (and stay healthy at the same time!)
Three reasons why you need to make this recipe!
Eggs are a ZeroPoint Food.
Take full advantage of Weight Watchers ZeroPoint Food list, and use this recipe to spice up the afternoon “boiled egg snack.”
Egg yolks are packed with nutrients.
Even though you’re after this recipe for the flavor, each egg is nutrient packed. Egg yolks contain folate, vitamin D, selenium, Vitamin b6, Vitamin b12, and choline which is excellent for brain health.
Each deviled egg is only 1 point.
You can’t beat a 1 point snack with this much flavor. Even without tons of mayo, you still get a delicious, creamy filling that will hit all the right cravings.
Ingredients you need to make WW Deviled Eggs:
- 8 eggs
- 1 tbsp reduced-fat mayonnaise
- 1 tbsp fat-free sour cream
- 2 tbsp plain non-fat Greek yogurt
- 1 tsp Dijon mustard
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1/4 tsp dill weed
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/3 cup reduced-fat shredded cheddar cheese
- 1/4 cup diced green onion
- 3 tbsp real bacon crumble bits
Instructions:
- Add eggs to a large pot filled about halfway with water. Bring the water to a boil then turn off the heat and cover with a lid. Let it sit for 10-12 minutes and make sure you keep the pot on the same burner.
- Strain the water from the eggs and run cold water on them to prevent them from cooking longer.
- Peel the eggs and cut them in half. Remove the yolk and add it to a bowl.
- Mix in all of the ingredients but make sure to leave a little green onion and bacon crumble aside to sprinkle on the tops.
- Put the yolk mixture into a Ziploc bag and push it to one corner. Snip the corner with a pair of scissors and gently pipe the mixture into each egg white. You could also use a piping bag if you have one. Top the eggs with the remaining green onion and bacon bits.
- Store in the fridge until ready to serve.
Makes 16 deviled eggs. Nutrition info per egg: Calories 66, Fat 4.3g, Saturated fat 1.5g, Carbs .76g, Fiber .08g, Sugars .49g, Sodium 133 mg, Protein 5.5g.
WW Points
- Eggs 0 points
- Reduced-fat mayonnaise 1 point
- Fat-free sour cream 0 points
- Non-fat Greek yogurt 0 points
- Dijon mustard 0 points
- All herbs/spices 0 points
- Reduced-fat shredded cheddar cheese 4 points
- Green onion 0 points
- Real bacon crumble bits 3 points
1 point per deviled egg based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 1-2 depending on your 0PP foods *if eggs are a 0PP food for you then 2 pieces would be 1PP
Smart Points- blue/purple- 1 using SP calculator
Smart Points- green – 2 using SP calculator
Points Plus- 2 using PP calculator
Different ways to change up this recipe:
- Leave out the bacon, cheese, and all the spices. Use just salt, pepper, paprika, and add some chopped pickles, and you have healthy, classic deviled eggs with fewer points!
- You could completely leave out the sour cream, mayo, bacon, and cheddar and turn these into a zero-point snack. As long as spices, salt, and pepper are added, you won’t taste the Greek yogurt.
- Leave out the cheese and add some horseradish for a kick! Bacon Horseradish deviled eggs would be delicious.
- Leave out the bacon and add a little bit of chopped jalapeno for a jalapeno cheddar deviled egg. It would be fewer points. And you could put a pickled jalapeno slice on top for a cute presentation.
- Leave out the bacon and cheddar and make the base recipe. Once done, top each deviled egg with a tiny slice of smoked salmon, one caper, and a tiny piece of dill. This would be perfect for a ladies’ brunch.
Tips and Tricks for Making Deviled Eggs.
- Instead of using all the individual spices, you could use a couple of teaspoons of ranch seasoning to make things quicker.
- Cheddar works well with this recipe however, any shredded cheese will taste good. You can switch it up and use mozzarella or a three cheese blend and they will taste as equally delicious.
- Feel free to cook your own bacon and crumble it up. The packaged real bacon bits are just a time saver.
- These eggs can be made up the night before. But, you should keep the egg yolk mixture separate from the egg whites until you are ready to serve them. Keep both the egg whites and the yolk mixture in the fridge.
- If you don’t have a clean way to transport the deviled eggs to an event, keep the yolk mixture in the Ziploc bag, and the egg whites in a Tupperware container. Once you get to the event, place the egg whites on a plate, and pipe in the yolk mixture.
- Leftovers will be good in the fridge for 2-3 days in a sealed container.
Similar recipes you’ll enjoy:
Weight Watchers Deviled Eggs
Ingredients
- 8 eggs
- 1 tbsp reduced-fat mayonnaise
- 1 tbsp fat-free sour cream
- 2 tbsp plain 0% greek yogurt
- 1 tsp dijon mustard
- 1/4 tsp dried parsley
- 1/4 tsp dried chives
- 1/4 tsp garlic powder
- 1/4 tsp onion salt
- 1/4 tsp dill weed
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/3 cup reduced-fat shredded cheddar cheese
- 1/4 cup diced green onion
- 3 tbsp real bacon crumble bits
Instructions
- Cook the eggs, in a large pot filled about halfway with water, add the eggs and cook on high heat, bring the water to a boil then turn off the heat and cover with a lid, cook for 10-12 minutes make sure you keep the pot on the same burner.
- Strain the water from the eggs and run cold water on them to prevent them from cooking longer.
- Peel the eggs and cut them in half, remove the yolk filling and add it to a bowl.
- Mix in all of the ingredients, leave a little green onion and bacon crumble aside to sprinkle on the tops.
- Using a piping bag or a ziplock bag, pipe the yolk mixture into the egg cups. Top with remaining green onion and bacon bits.
- Store in the fridge, they can be made the night before, however, store the egg whites separate from the egg yolk mixture until you are ready to serve them.
